Categories: July

Ingredients

• 125g unsalted butter, diced, plus 75g, plus extra for greasing
• 150g plain chocolate, broken up
• 250ml golden syrup
• 350g self-raising flour
• 125g light muscovado sugar
• 100g cocoa powder
• 1 tsp baking powder
• 1 large egg
• 5-6 tbsp milk
• 225g icing sugar

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and line a round 26cm cake tin with a little butter and baking paper.

2. Put the 125g butter, the chocolate, golden syrup and 250ml boiling water into a jug and stir together until melted. Put the flour, sugar, 50g cocoa powder, a pinch of salt and baking powder in an electric mixer. Using the paddle attachment, add the egg and mix. Slowly pour in the liquid ingredients and mix until smooth.

3. Pour into the tin and bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and cool on a wire rack for 5 minutes. Run a knife around the edge of the tin and turn the cake out onto the wire rack to cool.

4. Meanwhile, make the icing. Melt the remaining butter in a saucepan over a medium heat. Stir in the remaining cocoa powder and cook for 1-2 minutes. Remove from the heat. In a bowl, gradually stir the milk into the icing sugar, until smooth. Mix into the cocoa mixture. Tip into a bowl and chill, until thickened but spreadable.

5. Use a long, serrated knife to cut the cake evenly through the middle. Spread the bottom half with the icing, then sandwich with the top half.

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